Villalobos Restaurant Review

: Chef-owner Adam Rose’s smart and often inspired Mexican cooking draws on the influences of traditional recipes and indigenous ingredients but with a fresh interpretation. So don’t expect an anthropologist’s take on Mexican food at Villalobos. Conejo en mole verde presents braised rabbit in a pale green and unforgettable Oaxacan mole, while beef short ribs are simmered in tomatoes with achiote yielding its earthy, peppery flavor with just a touch of bitterness. Tortillas are handmade daily, and when the server asks if you want guacamole, answer “yes.” There is no liquor license, so bring your own or do without spirits and savor the agua frescas, especially the prickly pear and mint, or go for the tamarind soda. Churros, two fried donut-like sticks covered with Mexican cinnamon and sugar, are complemented by chocolate sauce and will more than satisfy a sweet tooth. Service can be a bit slow but the food is worth the wait.